McDonald's Ditches 'Pink Slime' - Jamie Oliver's Doing?

Jamie Oliver, it seems, is not all talk: the British world-saving chef has started to make real change in the US, first by getting LA schools to ditch flavored milk and now by influencing McDonald's to stop using beef treated with ammonia hydroxide. Or, as he calls it, "pink slime."

According to the Daily Mail, a segment of the second season of Jamie Oliver's Food Revolution (embedded below; apologies for quality) influenced McDonald's to stop using meat that had been processed with ammonia hydroxide. The segment showed Jamie mixing beef trimmings with ammonia, draining them, and putting them through a meat grinder, much to the audience's horror. He claimed up to 70% of US beef is treated in this way, and that the USDA doesn't require labeling because it's a process and not an ingredient.

McDonald's has not fessed up to a connection but rather said the move was part of an "effort to align our global beef raw material standards." Sounds pretty good either way.

Video: Jamie Oliver's Food Revolution: 70% of America's Beef Is Treated with Ammonia

· McDonald’s Is Forced to Stop Using ‘Pink Slime’ [Daily Mail]
· Jamie Oliver's Food Revolution: 70% of America's Beef Is Treated with Ammonia [YouTube]
· All McDonald's Coverage on Eater [-E-]
· All Jamie Oliver Coverage on Eater [-E-]